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Author Notes: A delicious twist to a classic recipe. —Sarah | Wisconsin from Scratch
Serves 3 to 4
- 1/2 cup cilantro leaves with stems, loosely packed
- 1/4 cup water
- 1 medium shallot, roughly chopped
- 2 large cloves garlic, roughly chopped
- One 1-inch piece of ginger, peeled and roughly chopped
- 1 1/2 tablespoons ancho chile powder (or other milder chile powder)
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 Thai chile, roughly chopped (optional)
- 1 tablespoon canola or peanut oil
- One 14 ounce can light coconut milk
- One 14 1/2 ounce can chicken broth
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- 1/4 teaspoon salt, or to taste
- 1 cup shredded, cooked chicken (preferably dark meat)
- 3/4 ounce thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
- Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving
- In a food processor, combine the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile (if using). Process until a paste is formed.
- Heat 1 tablespoon oil in a pot over medium heat. Once oil is hot, add the paste and cook, stirring often, for 2 to 3minutes.
- Add the coconut milk, chicken broth, lime juice, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.
- Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.
- Divide soup between three to four bowls and top with fresh cilantro, Thai basil, sliced shallot, sliced chiles, a drizzle of chile oil, and a lime wedge. Serve immediately.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Noodles